Lamb Souvlaki with Yoghurt-Garlic Sauce

Ingredients for Lamb Souvlaki with Yoghurt-Garlic Sauce

• 2 cucchiai di olio extravergine d'oliva

• 1 tablespoon chopped fresh garlic

• 1 1/2 teaspoons oregano

• 3/4 cucchiaini di pepe nero macinato fresco

• 3/8 teaspoons kosher salt

• 350g lamb, cut from the leg into 12 equal-sized cubes

• 2 yellow peppers, cored and cut into 1-inch strips

• 1 red onion, cut into 8 pieces

• 16 cherry tomatoes

• Spray da cucina all'olio vegetale

• 4 whole-wheat pitas

• 2 cucumbers, peeled and chopped

• 1 fresh tbsp lemon juice

• 180ml nonfat Greek-style yoghurt (such as Total brand)

• 1 teaspoon chopped fresh garlic

For souvlaki, mix first 5 ingredients to make a marinade and set aside. Distribute lamb, peppers, onion and tomatoes among 8 skewers. Place in a large shallow pan with marinade. Cover and refrigerate at least 3 hours, rotating skewers once. Heat a gas grill to medium, or use a charcoal grill and allow the coals to turn a light-ash colour. Coat grill with cooking spray. Grill until lamb is medium rare and lightly charred, 5 to 8 minutes. Rotate to cook evenly. To cook in oven, grill on metal skewers 6 minutes, rotating until evenly browned. Grill or toast pitas. For sauce, puree cucumbers and a pinch of salt in a food processor. Place in a fine-screen colander and squeeze out the juice. Reserve juice and discard pulp. Whisk cucumber and lemon juices in a bowl with yoghurt. Mix in garlic; season with salt and pepper. Serve with pitas and skewers.

Avvertenza

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